La meilleure TARTE TATIN que j’ai goûté 😋

Ingredients

• 10 pieces Apples (medium‑sized, peeled, cored and quartered; firm varieties like Granny Smith or Golden are best)
• 200 g Granulated Sugar
• 50 ml Water (room temperature)
• 100 g Unsalted Butter (divided: 50 g for caramel, 50 g for sautéing apples)
• 1 sheet Puff Pastry Sheet (thawed if frozen; about 250 g)
• 1 tsp Ground Cinnamon
• 1 large Egg Yolk (for egg wash)
• 1 tbsp Milk (mixed with egg yolk for wash)

Instructions

1. Make Caramel

   Combine 200 g granulated sugar and 50 ml water in a saucepan. Heat over medium‑high without stirring until the mixture turns a deep golden color, then remove from heat.

   Time: PT5M

2. Add Butter to Caramel

   Stir in 50 g unsalted butter until fully melted and incorporated.

   Time: PT2M

3. Prepare the Tart Pan

   Line the tart pan with parchment paper (optional) and pour the hot caramel evenly across the bottom.

   Time: PT2M

4. Peel and Quarter Apples

   Peel, core, and cut the 10 apples into quarters.

   Time: PT10M

5. Sauté Apples with Cinnamon

   Melt the remaining 50 g butter in a large skillet over medium heat. Add the apple quarters and 1 tsp ground cinnamon. Cover and cook for about 8‑10 minutes, stirring once, until the apples are just tender but not falling apart.

   Time: PT10M

6. Arrange Apples in Pan

   Transfer the sautéed apples onto the caramel in the tart pan, arranging them in a single layer, side‑by‑side.

   Time: PT3M

7. Cover with Puff Pastry

   Roll out the puff pastry sheet (if not already rolled) to fit the pan. Lay it over the apples, tucking the edges down the sides of the pan. Trim any excess pastry.

   Time: PT4M

8. Egg Wash and Vent

   Whisk together the egg yolk and 1 tbsp milk. Brush the pastry lightly with the wash. Use a fork to prick the pastry surface and cut a small vent in the center to allow steam to escape.

   Time: PT2M

9. Bake

   Place the tart in a pre‑heated oven at 180°C (350°F) and bake for 40‑45 minutes, or until the pastry is puffed and golden brown.

   Time: PT45M

   Temperature: 180°C

10. Invert and Serve

    Remove the tart from the oven and let it rest for 5 minutes. Carefully invert the tart onto a serving plate while still warm. Serve slightly warm or at room temperature.

    Time: PT5M

Nutrition Facts

Calories

260

Protein

2 g

Carbohydrates

38 g

Fat

12 g

Fiber

3 g